JP5266422B1 - Method for producing frozen deep-fried food for microwave cooking - Google Patents

Method for producing frozen deep-fried food for microwave cooking Download PDF

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JP5266422B1
JP5266422B1 JP2012557342A JP2012557342A JP5266422B1 JP 5266422 B1 JP5266422 B1 JP 5266422B1 JP 2012557342 A JP2012557342 A JP 2012557342A JP 2012557342 A JP2012557342 A JP 2012557342A JP 5266422 B1 JP5266422 B1 JP 5266422B1
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batter
water
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flour
chicken
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JPWO2013073226A1 (en
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哲郎 滝浪
禎子 久保田
祐樹 大西
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Nichirei Foods Inc
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

冷凍・保存後に、電子レンジ加熱により容易に、衣のサクサク感と中具のジューシー感とを兼ね備えた揚げ物を得ることができ、しかも大量生産に適した、電子レンジ調理用冷凍揚げ物の製造方法及び電子レンジ調理用冷凍揚げ物を提供する。本発明の製造方法は、バッターを含む衣材と、肉類又は魚介類からなる中具とを準備する工程、中具に衣材を付着させる工程、衣材付中具を油ちょうする工程、及び油ちょう後の揚げ物を冷凍する工程を含み、前記バッターが、穀粉類及び／又は澱粉類と水とを含むバッター原料を混合したバッターであって、塩化ナトリウム溶液に不溶な小麦由来の蛋白質を特定量含み、水分を特定量含み、特定粘度を有することを特徴とする。   A method for producing a deep-fried deep-fried food for cooking in a microwave oven that can be easily obtained by heating in a microwave oven after freezing and storage, and that can provide a deep-fried food that has both the crispness of clothes and the juicy feeling of the inner ingredients, and is suitable for mass production. Provide frozen deep-fried food for microwave cooking. The production method of the present invention includes a step of preparing a clothing material including a batter and a middle piece made of meat or seafood, a step of attaching the clothing material to the middle piece, a step of oiling the middle piece with clothing, and Including a step of freezing the fried food after oil batter, wherein the batter is a batter mixed with batter raw materials containing flour and / or starches and water, and specifies a protein derived from wheat that is insoluble in sodium chloride solution It is characterized by containing a certain amount, containing a certain amount of moisture, and having a certain viscosity.

Description

本発明は、電子レンジ調理用冷凍揚げ物の製造方法に関し、更に詳細には、冷凍・保存後に、電子レンジ加熱により容易に、衣のサクサク感や噛み切り易さと、肉類、魚介類等の中具のジューシー感とを兼ね備えた、から揚げやフライ類等の揚げ物を得ることができ、しかも大量生産に適した、電子レンジ調理用冷凍揚げ物の製造方法及び該方法で得られた電子レンジ調理用冷凍揚げ物に関する。   The present invention relates to a method for producing a deep-fried food for cooking in a microwave oven. More specifically, after freezing and storage, it is easily heated by a microwave oven, and the clothes are easily crispy and easy to bite. A method for producing a frozen deep-fried food for microwave cooking, which is suitable for mass production, and can be obtained from deep-fried foods such as deep-fried foods and fried foods, which have both the juicy feeling of Regarding fried food.

鶏のから揚げ等のから揚げや、カツ等のパン粉を用いたフライ類等の揚げ物は、肉類、魚介類等の中具のジューシー感及び衣のサクサク感を兼ね備えたものが良好な品質として好まれている。
工業的に冷凍揚げ物を生産する方法としては、油ちょう処理せずに冷凍する方法と、油ちょう処理した後に冷凍する方法が知られている。前者は、冷凍・保存後に食する際に油ちょう処理する必要があり、調理が煩雑であるが、揚げ物の衣のサクサク感が得られ易いという利点がある。
一方、後者は、予め油ちょう処理されているので、冷凍・保存後、電子レンジ加熱等の容易な方法で食することができる。しかし、電子レンジ調理の場合、揚げ物の衣が湿った感じであり、衣のサクサク感が著しく低下するという問題がある。
また、冷凍揚げ物の工業的生産においては、通常、中具である肉類や魚介類等のジューシー感を保持するために、衣材を揚げ物の中具に付着させる前に、保水剤溶液を用いた保水処理が行われることが一般的である。該保水剤溶液は、通常、食塩溶液にポリリン酸ナトリウム等のリン酸塩、クエン酸三ナトリウム等のクエン酸塩、炭酸ナトリウム等の炭酸塩のうち単独又は２種以上の混合物を添加した溶液が使用されている。この保水処理は、通常、肉類の場合、タンブラーミックス混合機等の容器付混合機を用いて行なわれ、また、魚介類の場合は、該溶液に浸漬することにより、中具の水分を増加保持させることができる。
しかし、このような保水処理は、冷凍・保存中の揚げ物の衣に中具である肉類や魚介類から水分が移行する可能性が高くなり、中具のジューシー感を保持する一方、揚げ物の衣のサクサク感を低下させる一因となっている。特に、冷凍保存中の衣への水分移行を抑制し得た場合であっても、最終調理方法が電子レンジ加熱の場合には、衣のサクサク感の低下を抑制することが困難である。
そこで、従来、このような課題を解決するために、冷凍保存時や、電子レンジ調理時における中具から衣への水分移行を抑制するためのバッターやパン粉等が数多く提案されている。しかし、その効果は必ずしも十分でないのが現状である。Deep-fried chicken such as fried chicken and fried foods using bread crumbs such as cutlets that combine the juicy feeling of meat and seafood and the crispy feeling of clothing are preferred as good quality It is rare.
As a method of industrially producing frozen fried foods, a method of freezing without oil-contained processing and a method of freezing after oil-contained processing are known. The former needs to be treated with oil when eating after freezing and storage, and cooking is complicated, but there is an advantage that a crisp feeling of fried food is easily obtained.
On the other hand, since the latter is pre-oiled, it can be eaten by an easy method such as microwave heating after freezing and storage. However, in the case of microwave cooking, there is a problem that the fried clothes are damp and the crispy feeling of the clothes is significantly reduced.
Also, in the industrial production of frozen fried food, a water retention solution was usually used before attaching clothing materials to the fried food in order to maintain the juiciness of meat and seafood, etc. In general, water retention treatment is performed. The water retention agent solution is usually a solution obtained by adding a single salt or a mixture of two or more of a phosphate such as sodium polyphosphate, a citrate such as trisodium citrate, and a carbonate such as sodium carbonate to a saline solution. It is used. This water retention treatment is usually performed using a mixer with a container such as a tumbler mix mixer for meat, and in the case of fish and shellfish, the water content of the inside is increased by being immersed in the solution. Can be made.
However, such a water retention treatment increases the possibility of moisture transferring from the meat and seafood that is the main ingredient to the fried clothes that are frozen and preserved, while maintaining the juicy feeling of the fried food, This is one of the factors that reduce the crispness. In particular, even when the moisture transfer to the clothes during frozen storage can be suppressed, it is difficult to suppress a decrease in the crispness of the clothes when the final cooking method is microwave heating.
Therefore, in order to solve such problems, many batters, bread crumbs, and the like have been proposed for suppressing moisture transfer from the inner utensils to clothes during frozen storage or microwave cooking. However, the effect is not always sufficient.

ところで、から揚げやフライ類等の揚げ物に用いられるバッター原料の穀粉類としては、食感等が大きく異なるパン類とは違って、グルテン前駆体であるグリアジン及びグルテニン含有量や、不溶性蛋白質量が少ない薄力粉ベースの小麦粉が用いられるのが一般的である。また、このようなバッターの粘度は、中具への付着性を考慮して、通常、５０００ｃｐ以下に調整されることが多く、高くても１００００ｃｐを超えることはほとんどない。更に、粉の量が多いと食感が重く、衣の噛み切り難さ、歯に付く感じが出るために、バッターに配合される水分量は、バッター原料中の粉状物１００質量部を基準に、通常、１５０〜４００質量部程度であり、増粘剤等で粘度を調整することが多い。
上記通常のバッターにおいて、グルテン等の小麦由来の不溶性蛋白質量を少なくする理由は、該不溶性蛋白質の吸水率が高く、その量が増すことでバッターの粘度を高くし、中具へのバッターの付着性に問題が生じる可能性があると考えられていること、また、不溶性蛋白質が吸収した水分は、揚げ物を製造する際に行う油ちょうにより蒸発し難いため、衣のサクサク感が低下するおそれがあると考えられていること、更には、グルテン量が多くなると、衣が硬くなり噛み切り難くなって、揚げ物の衣本来の食感ではなく、パン類のような食感になる可能性があると考えられているからである。By the way, as flour for batters used in fried foods such as fried chicken and fries, the content of gliadin and glutenin, which are gluten precursors, and the amount of insoluble protein, unlike breads that differ greatly in texture, etc. Less flour-based flour is generally used. Further, the viscosity of such a batter is usually adjusted to 5000 cp or less in consideration of adhesion to the middle tool, and hardly exceeds 10,000 cp at most. In addition, if the amount of powder is large, the texture is heavy, the clothes are difficult to bite, and the teeth feel sticky, so the amount of water blended in the batter is based on 100 parts by mass of the powdery material in the batter material The viscosity is usually about 150 to 400 parts by mass, and the viscosity is often adjusted with a thickener or the like.
The reason for reducing the amount of insoluble protein derived from wheat such as gluten in the above normal batter is that the water absorption rate of the insoluble protein is high, increasing the amount of the batter increases the viscosity of the batter, and the batter adheres to the inner ingredients. It is thought that there is a possibility of problems in the quality of the product, and the moisture absorbed by the insoluble protein is difficult to evaporate due to the oil used when producing the deep-fried food. What is believed to be, and if the amount of gluten increases, the clothes become hard and difficult to bite, which may result in a texture like bread rather than the original texture of fried food Because it is considered.

上記通常のバッターとは異なり、蛋白質含量が多い小麦粉を用いたバッターも提案されている。例えば、特許文献１には、うどん、そばなどの冷凍調理麺の具材の天ぷらやかき揚げにおいて、煮崩れしない冷凍天ぷらの製造方法に用いるバッターとして、蛋白質含量が中力粉程度の小麦粉を用いたバッターが提案されている。
しかし、該特許文献１に記載されたバッターは、粉状物に加える水分が多いため粘度が低く、電子レンジ調理用の冷凍揚げ物に用いた場合、特に、衣のクリスピー感や衣の噛み切り易さが低下するという問題がある。
特許文献２には、フライ後または電子レンジ加熱後に時間が経過しても衣のサクサク感を持続させると共に、具材のジューシー感を保持することができるフライ食品用品質改良剤及びフライ食品に係る発明が記載されている。該フライ食品用品質改良剤は、粉末小麦蛋白や活性グルテンを含む、平均粒径２０μｍ以下の植物蛋白質を含有する。
しかし、該特許文献２に記載された具体的な試験例においては、品質改良剤のバッターへの添加量が少ない。Unlike the normal batter, batters using flour with a high protein content have also been proposed. For example, Patent Document 1 uses wheat flour with a protein content of about medium strength flour as a batter used in a method for producing frozen tempura that does not boil in tempura and kakiage of ingredients such as udon and soba. A batter has been proposed.
However, the batter described in Patent Document 1 has a low viscosity due to the large amount of moisture added to the powdered material, and particularly when used for frozen fried food for microwave cooking, the crispy feeling of clothes and the ease of biting of clothes There is a problem that it decreases.
Patent Document 2 relates to a quality improver for fried food and a fried food that can maintain the crisp feeling of clothing even after time has elapsed after frying or microwave heating, and can maintain the juicy feeling of ingredients. The invention has been described. The quality improving agent for fried food contains plant protein having an average particle size of 20 μm or less, including powdered wheat protein and active gluten.
However, in the specific test example described in Patent Document 2, the amount of the quality improver added to the batter is small.

特開平１０−２９５３０４号公報Japanese Patent Laid-Open No. 10-295304 特開２００２−１４２７０２号公報JP 2002-142702 A

本発明の課題は、冷凍・保存後に、電子レンジ加熱によって、衣のサクサク感及び中具のジューシー感を兼ね備え、衣の噛み切り易さにも優れた揚げ物を容易に得ることができ、しかも大量生産に適した、電子レンジ調理用冷凍揚げ物の製造方法及び該方法により得られた電子レンジ調理用冷凍揚げ物を提供することにある。   The object of the present invention is to obtain a deep-fried food that has both the crispness of the clothes and the juicy feeling of the inner parts by heating in a microwave oven after freezing and storage, and also excellent in ease of biting of the clothes. An object of the present invention is to provide a method for producing a fried food for microwave cooking suitable for production, and a fried food for microwave cooking obtained by the method.

本発明者らは、上記課題を解決するために鋭意検討した結果、従来の一般的な水分量のバッターにおいては、配合量が抑制されているグルテン等の小麦由来の不溶性蛋白質を、少なくするよりもむしろ、特定の高比率で含有した低水分のバッターが、高粘度で伸展性が高い濃密なバッターを形成することにつながり、この構造が中具から衣への水分移行を顕著に抑制することで、従来懸念されていた上述の問題点、特に、前記不溶性蛋白質に基づく、衣が硬くなって噛み切り難くなるのを抑制し、且つ経時的に衣のサクサク感が低下する等の問題点が解決しうることを見出し、本発明を完成した。   As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that in conventional batters with a general water content, the amount of insoluble protein derived from wheat such as gluten in which the blending amount is suppressed is reduced. Rather, a low moisture batter contained in a specific high proportion leads to the formation of a dense batter with high viscosity and high extensibility, and this structure significantly suppresses the moisture transfer from the inner device to the clothing. Therefore, the above-mentioned problems that have been concerned in the past, in particular, the problem that the clothes are hard and difficult to bite based on the insoluble protein, and the crispness of the clothes decreases with time, etc. The present invention has been completed by finding out that the problem can be solved.

すなわち、本発明によれば、バッターを含む衣材と、肉類又は魚介類からなる中具とを準備する工程(A)、中具に前記衣材を付着させる工程(B)、得られる衣材付中具を油ちょうする工程(C)、及び油ちょう後の揚げ物を冷凍する工程(D)を含み、前記バッターが、穀粉類及び澱粉類の少なくとも１種と、水とを含むバッター原料を混合したバッターであって、塩化ナトリウム水溶液に不溶な小麦由来の蛋白質（以下、「小麦由来の不溶性蛋白質」と略すことがある。）を、バッター原料に用いる、穀粉類、澱粉類、これらのいずれかを起源とする成分又はこれらの混合物からなる群より選択される粉状成分の全量を基準に５．３〜１３．０質量％含み、水分量を、バッター原料に用いる前記粉状成分１００質量部を基準に１２８．０質量部以下含み、バッター粘度が１５０００ｃｐ以上１６００００ｃｐ未満であることを特徴とする、電子レンジ調理用冷凍揚げ物の製造方法（以下、本発明の製造方法と略すことがある）が提供される。
また本発明によれば、上記製造方法により得られた電子レンジ調理用冷凍揚げ物が提供される。 That is, according to the present invention, the step (A) of preparing a clothing material including a batter and a middle tool made of meat or seafood, the step (B) of attaching the clothing material to the middle tool, and the resulting clothing material Including a step (C) of sautéing the attached utensil and a step (D) of freezing the deep-fried food after the simmering, wherein the batter is a batter raw material containing at least one of flours and starches and water. A mixed batter, a wheat-derived protein that is insoluble in an aqueous sodium chloride solution (hereinafter sometimes abbreviated as “insoluble protein derived from wheat”) is used as a batter material. 100% by mass of the powdery component used for the batter raw material, containing 5.3 to 13.0% by mass based on the total amount of the powdery component selected from the group consisting of components originating from the above or a mixture thereof 128.0 parts by mass or less based on parts Wherein the batter viscosity of 160000cp less than or 15000 cP, a manufacturing method of microwave cooking frozen fried (hereinafter, may be abbreviated to the production method of the present invention) is provided.
Moreover, according to this invention, the deep-fried food for microwave oven cooking obtained by the said manufacturing method is provided.

本発明の製造方法は、特に、上記バッターを含む衣材を付着させる工程(B)において、特定のバッターを用いるので、中具からの水分の移行を十分に抑制し、更に、冷凍・保存後に、電子レンジ加熱を行っても、衣のサクサク感及び中具のジューシー感の低下を抑制し、衣の噛み切り易さにも優れた揚げ物を容易に得ることができる。このような電子レンジ加熱後に、例えば、コンビニエンスストアー等においてウォーマー保存した場合であってもその効果を維持することが可能である。更に、本発明の製造方法は、従来の冷凍揚げ物生産の設備を利用することができるので、大量生産にも適している。   Since the manufacturing method of the present invention uses a specific batter, particularly in the step (B) of attaching the clothing material containing the batter, it sufficiently suppresses the transfer of moisture from the middle tool, and further after freezing and storage. Even if heating is performed in a microwave oven, it is possible to easily obtain a deep-fried food that suppresses a decrease in the crispness of the garment and the juiciness of the inner garment and is excellent in ease of biting the garment. After such microwave heating, the effect can be maintained even when warmer storage is performed in a convenience store or the like. Furthermore, since the manufacturing method of the present invention can use the conventional equipment for producing frozen fried food, it is also suitable for mass production.

以下本発明を更に詳細に説明する。
本発明の製造方法は、特定のバッターを含む衣材と、肉類又は魚介類からなる中具とを準備する工程(A)を含む。
工程(A)において衣材に含まれる特定のバッターは、穀粉類及び／又は澱粉類と水とを含むバッター原料を混合したバッターであって、小麦由来の不溶性蛋白質と水分とを特定割合で含有し、且つ特定粘度を有する。The present invention will be described in detail below.
The production method of the present invention includes a step (A) of preparing a clothing material containing a specific batter and a filling made of meat or seafood.
The specific batter included in the clothing material in the step (A) is a batter obtained by mixing a batter raw material containing flour and / or starches and water, and contains insoluble protein derived from wheat and water in a specific ratio. And has a specific viscosity.

バッター原料に用いる穀粉類としては、例えば、小麦粉（薄力粉、中力粉、強力粉）、米粉、とうもろこし粉や、ひえ、粟等の雑穀粉が挙げられる。好ましくは、小麦由来の不溶性蛋白質の含有割合を特定割合に調整し易くするために、グルテン前駆体をある程度多く含む中力粉を用いることが好ましい。ここで、バッター原料が、穀粉類として小麦粉を含まない場合には、小麦由来の不溶性蛋白質の含有割合を特定割合に調整するために、穀粉類を起源とする成分としての小麦由来グルテンや小麦グルテン形成蛋白質を含有させる必要がある。該小麦由来グルテンや小麦グルテン形成蛋白質としては、例えば、商品名「ファイングルEX」（グリコ栄養食品社製）、商品名「プロフェクトP」（奥野製薬社製）等の市販品を用いることができる。
バッター原料に用いる澱粉類としては、例えば、小麦澱粉、コーンスターチ、ワキシーコーン澱粉、馬鈴薯澱粉、米澱粉、サゴ澱粉、甘藷澱粉、ハイアミロースコーンスターチ、緑豆澱粉及びこれらの各種加工澱粉の単独又は２種以上の混合物が挙げられる。Examples of flours used as the batter raw material include wheat flour (weak flour, medium flour, strong flour), rice flour, corn flour, millet flour, and other coarse flours. Preferably, in order to easily adjust the content ratio of the insoluble protein derived from wheat to a specific ratio, it is preferable to use medium flour containing a certain amount of gluten precursor. Here, when the batter raw material does not contain flour as flour, wheat-derived gluten or wheat gluten as a component originating from flour is used to adjust the content ratio of insoluble protein derived from wheat to a specific ratio. It is necessary to include a forming protein. As the wheat-derived gluten and wheat gluten-forming protein, for example, commercially available products such as trade name “Fine Glu EX” (manufactured by Glico Nutrition Foods Co., Ltd.) and trade name “Profect P” (manufactured by Okuno Pharmaceutical Co., Ltd.) can be used. .
Examples of the starch used as the batter raw material include, for example, wheat starch, corn starch, waxy corn starch, potato starch, rice starch, sago starch, sweet potato starch, high amylose corn starch, mung bean starch, and various kinds of these modified starches. Of the mixture.

前記穀粉類及び／又は澱粉類のバッター原料における含有割合は、バッター原料に用いる、穀粉類、澱粉類、これらのいずれかを起源とする成分又はこれらの混合物からなる群より選択される粉状成分の全量を基準に、通常５０質量％以上、好ましくは８０〜１００質量％である。穀粉類及び／又は澱粉類の含有割合が５０質量％未満の場合には、中具全表面にバッターを付着させることが困難となり、所望の冷凍揚げ物の製造ができないおそれがある。
尚、バッター原料は、後述する小麦由来の不溶性蛋白質を特定量含むので、前記粉状成分が澱粉類１００質量％又は小麦粉以外の穀粉類１００質量％の場合はない。The content ratio of the flours and / or starches in the batter raw material is a powdery component selected from the group consisting of flours, starches, components originating from any of these, or mixtures thereof used for the batter raw materials Is usually 50% by mass or more, preferably 80 to 100% by mass, based on the total amount. When the content of cereals and / or starch is less than 50% by mass, it becomes difficult to attach the batter to the entire surface of the middle tool, and there is a possibility that the desired frozen fried food cannot be produced.
In addition, since the batter raw material contains a specific amount of an insoluble protein derived from wheat, which will be described later, the powdery component is not 100% by mass of starch or 100% by mass of flour other than wheat flour.

前記バッター原料に用いる粉状成分において、穀粉類又は澱粉類を起源とする成分は、これらのいずれかを起源とするものであれば特に限定されず、例えば、小麦由来グルテン、小麦グルテン形成蛋白質を挙げることができる。ここで、バッター原料は、穀粉類及び／又は澱粉類を必須に含むので、前記粉状成分が、例えば、穀粉類又は澱粉類を起源とする成分単独であることはない。
前記バッター原料には、穀粉類、澱粉類、これらのいずれかを起源とする成分以外の粉状物、例えば、粉末調味料等を含有させることも可能であるが、このような粉状物は前記粉状成分には含まれない。また、前記粉状成分は、水溶性のものも含んでいても良い。In the powdery component used for the batter raw material, the component originating from cereals or starch is not particularly limited as long as it originates from any of these, for example, wheat-derived gluten, wheat gluten-forming protein Can be mentioned. Here, since the batter raw material essentially includes flour and / or starch, the powdery component is not a component alone originating from, for example, flour or starch.
The batter raw material may contain flours, starches, powders other than components originating from any of these, for example, powder seasonings, but such powders It is not included in the powdery component. Moreover, the said powdery component may also contain a water-soluble thing.

バッター原料に含まれる、小麦由来の不溶性蛋白質とは、小麦由来の蛋白質であって、例えば、グルテン、グリアジン、グルテニンであり、可溶性蛋白質のアルブミン、グロブリン以外のグルテン形成蛋白質として知られている。具体的には、２５℃の０．５Ｍ塩化ナトリウム水溶液に不溶な小麦由来の蛋白質を意味する。該小麦由来の不溶性蛋白質量の測定は、例えば、小麦由来の蛋白質５ｇを、２５℃の０．５Ｍ塩化ナトリウム水溶液４０ｍｌに３０分間振盪、遠心し、上澄の塩溶性画分を得、該塩溶性画分中の蛋白質量をケルダール法により測定し、予めケルダール法により測定した小麦由来の総蛋白質量から、前記測定した塩溶性画分中の蛋白質量を引くことにより求めることができる。   The wheat-derived insoluble protein contained in the batter material is a wheat-derived protein, such as gluten, gliadin, and glutenin, and is known as a gluten-forming protein other than the soluble proteins albumin and globulin. Specifically, it means a protein derived from wheat that is insoluble in a 0.5 M sodium chloride aqueous solution at 25 ° C. The amount of the insoluble protein derived from wheat is measured by, for example, shaking 5 g of wheat-derived protein into 40 ml of a 0.5 M sodium chloride aqueous solution at 25 ° C. for 30 minutes to obtain a salt-soluble fraction of the supernatant, The amount of protein in the soluble fraction can be determined by measuring by the Kjeldahl method and subtracting the amount of protein in the measured salt-soluble fraction from the total protein mass derived from wheat measured in advance by the Kjeldahl method.

本発明に用いるバッター中の上記小麦由来の不溶性蛋白質の含有割合は、バッター原料に用いる前記粉状成分の全量を基準に、５．３〜１３．０質量％、好ましくは５．５〜１２．０質量％、特に好ましくは６．０〜１２．０質量％である。小麦由来の不溶性蛋白質の含有割合が上記範囲外では、本発明の所望の効果が得られないおそれがある。
本発明に用いるバッターには、小麦由来以外の不溶性蛋白質を含有させることも可能であるが、小麦由来以外の不溶性蛋白質のみの場合は、本発明の所望の効果が得られない。The content ratio of the insoluble protein derived from the wheat in the batter used in the present invention is 5.3 to 13.0% by mass, preferably 5.5 to 12%, based on the total amount of the powdery component used in the batter material. It is 0 mass%, Most preferably, it is 6.0-12.0 mass%. If the content ratio of the insoluble protein derived from wheat is outside the above range, the desired effect of the present invention may not be obtained.
The batter used in the present invention can contain insoluble proteins other than those derived from wheat, but the desired effect of the present invention cannot be obtained when only insoluble proteins other than wheat are used.

本発明に用いるバッターの水分量は、バッター原料に用いる前記粉状成分１００質量部を基準に１２８．０質量部以下、好ましくは１００．０〜１２５．０質量部である。該水分量が上記範囲外では、本発明の所望の効果が得られないおそれがある。ここで、水分量とは、バッター原料に用いる前記粉状成分を含む全ての粉状物以外のバッター原料に用いる各液状成分に含まれる水分量や、加える水の合計量を意味する。   The water content of the batter used in the present invention is 128.0 parts by mass or less, preferably 100.0 to 125.0 parts by mass based on 100 parts by mass of the powdery component used for the batter material. If the water content is outside the above range, the desired effect of the present invention may not be obtained. Here, the amount of water means the amount of water contained in each liquid component used for batter materials other than all powdery materials including the powdery component used for batter materials, and the total amount of water to be added.

本発明に用いるバッターの粘度は、１００００ｃｐを超え１６００００ｃｐ未満、好ましくは１５０００〜１５００００ｃｐである。該粘度が上記範囲外では、本発明の所望の効果が得られないおそれがある。ここで、粘度は、C型粘度計（型番「CVR-20」トキメック社製）を用いて測定した値を意味する。
粘度の調整は、上記穀粉類及び／又は澱粉類や、水分量の調整により行うことができる他、増粘多糖類等の増粘剤を含有させることでもできる。
増粘多糖類としては、例えば、キサンタンガム、ペクチン、グアガム等が挙げられる。The viscosity of the batter used in the present invention is more than 10,000 cp and less than 160000 cp, preferably 15,000 to 150,000 cp. If the viscosity is outside the above range, the desired effect of the present invention may not be obtained. Here, the viscosity means a value measured using a C-type viscometer (model number “CVR-20” manufactured by Tokimec).
Viscosity can be adjusted by adjusting the above flours and / or starches and the amount of water, and can also contain thickeners such as thickening polysaccharides.
Examples of the thickening polysaccharide include xanthan gum, pectin, and guar gum.

本発明に用いるバッターは、上記原料成分の他に、本発明の効果を損なわない範囲で、また、他の効果等を発揮させるために、通常、バッターに使用される他の原料成分を含有させることができる。他の原料成分としては、例えば、大豆油等の油類、食塩や砂糖、アミノ酸等の調味料、β−カロテン等の色素、香料、酸味料、ｐＨ調整剤、乳化剤、糖類、食物繊維、動物性又は植物性タンパク質素材が挙げられる。
工程(A)において準備する衣材は、上記バッターの他に、例えば、揚げ物の種類に応じて、ブレッダーミックス粉やパン粉が挙げられる。The batter used in the present invention contains, in addition to the above raw material components, other raw material components that are usually used in batters in a range that does not impair the effects of the present invention, and other effects. be able to. Other raw material components include, for example, oils such as soybean oil, seasonings such as salt and sugar, amino acids, pigments such as β-carotene, fragrances, acidulants, pH adjusters, emulsifiers, sugars, dietary fibers, animals And vegetable protein materials.
In addition to the batter, the clothing material prepared in the step (A) includes, for example, a blender mixed powder or bread crumbs depending on the type of fried food.

工程(A)において準備する中具は、肉類又は魚介類であって、揚げ物の種類や中具の種類に応じて、所定の大きさにカットし、所定の下拵えをするか、素のまま用いることができる。
肉類としては、例えば、鶏、豚、牛等の畜肉を挙げることができる。これら畜肉を、から揚げ用肉として用いる場合には、畜肉表面が保水剤溶液やバッターと接触し易くし、本発明の所望の効果をより確実に得るために、予め、から揚げ１個分となるようにカットする必要がある。ただし、エビなどは必ずしもカットする必要はない。その大きさはから揚げの種類により異なるが、通常、１個のから揚げ用肉の重量が１０〜１００ｇ程度となるような大きさとすることができる。
魚介類としては、例えば、エビなどの甲殻類が挙げられる。The filling prepared in step (A) is meat or seafood, cut into a predetermined size according to the type of deep-fried food or the type of the medium, and used as it is or prepared as it is. be able to.
Examples of meat include live meat such as chicken, pig, and cow. When using these livestock meat as meat for fried chicken, in order to make the livestock meat surface easily contact with a water retention agent solution or a batter and to obtain the desired effect of the present invention more reliably, it is preliminarily taken as one piece of deep-fried chicken. It is necessary to cut so that it becomes. However, shrimp etc. need not be cut. The size differs depending on the type of fried chicken, but it can usually be set to a size such that the weight of one piece of fried meat is about 10 to 100 g.
Examples of seafood include crustaceans such as shrimps.

工程(A)においては、保水作用を有する保水剤溶液を準備することが好ましい。該保水剤溶液は、中具に水分を導入する保水作用を有する溶液であって、例えば、ポリリン酸ナトリウム等のリン酸塩、クエン酸三ナトリウム等のクエン酸塩、炭酸ナトリウム等の炭酸塩のうち単独又は２種以上の混合物を含み、更に、塩と、水とを含む。これらは従来、から揚げやフライ類等の冷凍揚げ物を工業的に生産する際に中具の肉類や魚介類に対して行っている保水剤成分であって、従来公知の成分を用いることができる。また、塩としては、塩が含まれるしょうゆ等の調味料を用いることができる。
保水剤溶液において、リン酸塩、クエン酸塩、炭酸塩のうち単独又は２種以上の混合物の濃度は、通常０．５〜５．０質量％、好ましくは１．０〜４．０質量％である。また、塩の濃度は、通常０．１〜３．０質量％、好ましくは０．５〜２．０質量％である。
保水剤溶液には、必要に応じて、例えば、調味料を添加することもできる。調味料の添加量はその目的に応じて適宜選択することができるが、該溶液全量に対して２５質量％以下が好ましい。
保水剤溶液の調製は、上記各成分を水に溶解させるように混合する方法等により得ることができる。In the step (A), it is preferable to prepare a water retention agent solution having a water retention effect. The water-retaining agent solution is a solution having a water-retaining action for introducing water into the inside tool, for example, a phosphate such as sodium polyphosphate, a citrate such as trisodium citrate, or a carbonate such as sodium carbonate. Of these, alone or a mixture of two or more thereof, and further contains a salt and water. These are water-retaining agents components that have been used for meat and seafood in the past when industrially producing deep-fried fried foods such as fried chicken and fries, and conventionally known components can be used. . As the salt, a seasoning such as soy sauce containing salt can be used.
In the water retention agent solution, the concentration of a single salt or a mixture of two or more of phosphate, citrate and carbonate is usually 0.5 to 5.0% by mass, preferably 1.0 to 4.0% by mass. It is. Moreover, the density | concentration of a salt is 0.1-3.0 mass% normally, Preferably it is 0.5-2.0 mass%.
A seasoning can also be added to a water retention agent solution as needed, for example. The addition amount of the seasoning can be appropriately selected according to the purpose, but is preferably 25% by mass or less based on the total amount of the solution.
The water-retaining agent solution can be prepared by a method of mixing the above components so as to dissolve in water.

中具として肉類を用いる場合には、工程(A)において、保水処理に用いる容器付混合機を準備することが好ましい。該容器付混合機は、上記保水剤溶液と、カットされた複数の肉類とを混合でき、保水剤溶液を肉類の表面から浸透させることが可能なものであれば特に限定されず、例えば、羽根付回転筒状タンク（タンブラー）を備えた混合機が挙げられ、市販品を用いることもできる。   When meat is used as an intermediate tool, it is preferable to prepare a mixer with a container used for water retention treatment in step (A). The mixer with a container is not particularly limited as long as it can mix the water-retaining agent solution and a plurality of cut meats and can infiltrate the water-retaining agent solution from the meat surface. Examples include a mixer equipped with a rotating cylindrical tank (tumbler), and a commercially available product can also be used.

本発明の製造方法においては、前記保水剤溶液を用いる場合、前記中具を接触させて、中具を保水処理する工程を行うことができる。
中具が肉類である場合、保水処理をより効率的に行うために、容器付混合機を用いて、所定の大きさにカットした複数の肉類を、該容器付混合機の容器内において、前記保水剤溶液と混合することにより行うことが好ましい。
上記混合で行う場合、前記保水剤溶液及び前記複数の肉類の混合割合は、該溶液が肉類の表面から十分浸透し得る割合であれば良く、例えば、質量比で、肉類１００に対して保水剤溶液１０〜３０が好ましい。この場合、保水率（保水後中具／保水前中具×１００＝保水率％）は、１１０〜１３０％が好ましい。この際、保水剤溶液は過剰量となるように使用することもできる。
上記混合の時間及び回転数は、保水剤溶液が肉類の表面から十分浸透し得るように、混合機の容器の容量、混合する肉類の量に応じて適宜選択して決定することができる。また、混合は、０〜２０℃程度の環境下で行うことができる。In the manufacturing method of this invention, when using the said water retention agent solution, the process which makes the said inner tool contact and water-holds an inner tool can be performed.
When the medium is meat, in order to more efficiently perform the water retention treatment, a plurality of meats cut into a predetermined size using a mixer with a container are placed in the container of the mixer with the container. It is preferably performed by mixing with a water retention agent solution.
In the case of performing the above mixing, the mixing ratio of the water retention agent solution and the plurality of meats may be a ratio that allows the solution to sufficiently permeate from the surface of the meat. Solutions 10-30 are preferred. In this case, it is preferable that the water retention rate (the post-retentive device / the pre-retentive device × 100 = the water retention rate%) is 110 to 130%. At this time, the water retention agent solution can be used in an excessive amount.
The mixing time and number of rotations can be appropriately selected and determined according to the capacity of the container of the mixer and the amount of meat to be mixed so that the water retention agent solution can sufficiently permeate from the surface of the meat. The mixing can be performed in an environment of about 0 to 20 ° C.

中具が魚介類である場合、上記保水処理において、中具を傷つけないように、中具を前記保水剤溶液に浸漬することにより行うことが好ましい。
浸漬は、中具全体が保水剤溶液に浸漬するように、所望の容器を用いて行うことができる。この際、保水剤溶液の温度は通常０〜２５℃程度とすることができ、浸漬時間は、中具の種類や大きさによって適宜決定することができるが、通常は２〜６０分間の範囲から選択することができる。この場合、保水率（保水後中具／保水前中具×１００＝保水率％）は、１０３〜１２０％が好ましい。In the case where the medium is a seafood, it is preferable to immerse the medium in the water retention agent solution so that the medium is not damaged in the water retention treatment.
Immersion can be performed using a desired container so that the entire middle tool is immersed in the water retention agent solution. At this time, the temperature of the water-retaining agent solution can usually be about 0 to 25 ° C., and the dipping time can be appropriately determined depending on the kind and size of the middle tool, but usually from the range of 2 to 60 minutes. You can choose. In this case, it is preferable that the water retention rate (the post-retentive device / the pre-retentive device × 100 = the water retention rate%) is 103 to 120%.

本発明の製造方法は、中具に前記衣材を付着させる工程(B)を含む。
工程(B)に用いる衣材は、上記バッターを含む必要がある。
バッターの付着にあたっては、予め中具に常法に従って打ち粉を施すこともできる。
工程(B)において衣材を付着させるには、衣材が具材の表面に均一に付着する方法であれば特に限定されず、例えば、塗布等の処理や、バッターと中具とを混合する処理で行うことができる。
工程(B)において、中具に付着させるバッター量は特に限定されず、中具の表面全体を覆えば良く、通常、中具１００質量部あたり、５〜３０質量部程度である。
から揚げの生産に使用されるブレッダーミックス粉は、上記から揚げ用中具に付着させたバッター表面に更に付着させることができ、通常、から揚げに用いられる市販品を用いることができる。
パン粉は特に限定されず、フライ類の種類に応じて適宜選択でき、市販品を用いることもできる。
また、工程(B)において、本発明の効果を更に向上させるために、上記バッターを付着させた後、ブレッダーミックス粉又はパン粉を付着させる前に、第２のバッターを付着させることが好ましい。
第２のバッターとしては、上記小麦由来の不溶性蛋白質含有量が、例えば、穀粉類、澱粉類、これらのいずれかを起源とする成分又はこれらの混合物からなる群より選択される粉状成分の全量を基準に０．１〜２．０質量％と少なく、また、例えば８０００cP以下の低い粘度を有する公知の乳化バッター又は水溶きバッターを用いることができる。このような第２のバッターの付着は、公知の方法で行うことができる。The production method of the present invention includes a step (B) of attaching the clothing material to an inner tool.
The clothing material used in the step (B) needs to include the batter.
When the batter is attached, dusting can be applied to the inner tool in accordance with a conventional method in advance.
In the step (B), the dressing material is not particularly limited as long as the dressing material adheres uniformly to the surface of the ingredients, for example, treatment such as application, or mixing the batter and the middle ingredient. Can be done in the process.
In the step (B), the amount of the batter attached to the middle tool is not particularly limited, and may cover the entire surface of the middle tool, and is usually about 5 to 30 parts by mass per 100 parts by mass of the middle tool.
The bleeder mixed powder used for the production of fried chicken can be further adhered to the batter surface adhered to the above-mentioned fried cooking tool, and commercially available products usually used for fried chicken can be used.
The bread crumbs are not particularly limited, and can be appropriately selected according to the type of frying, and commercially available products can also be used.
Further, in the step (B), in order to further improve the effect of the present invention, it is preferable that the second batter is adhered after the batter is adhered and before the blender mix powder or bread crumb is adhered.
As the second batter, the total amount of the powdery component selected from the group consisting of the above-mentioned wheat-derived insoluble protein, for example, flours, starches, components originating from any of these or mixtures thereof The known emulsifying batter or water-soluble batter having a low viscosity of, for example, 8000 cP or less can be used. Such attachment of the second batter can be performed by a known method.

本発明の製造方法は、工程(B)で得られる衣材付中具を油ちょうする工程(C)を含む。
工程(C)において油ちょうは、フライヤーを用いて、通常、揚げ物に使用される温度及び時間から中具の種類や大きさ等に応じて適宜選択でき、その油温は、通常１６０〜２００℃程度で行うことができる。The production method of the present invention includes a step (C) of oiling the clothing-equipped intermediate obtained in the step (B).
In step (C), the oil can be appropriately selected from the temperature and time used for fried foods according to the type and size of the ingredients, usually from 160 to 200 ° C., using a fryer. Can be done to the extent.

本発明の製造方法は、油ちょう後の揚げ物を冷凍する工程(D)を含む。
前記冷凍は、公知の方法で実施することができ、例えば、−１５℃以下に冷凍することで行うことができ、冷凍保存、冷凍輸送することにより広範囲における販売が可能になる。
本発明の製造方法では、本発明の所望の効果を損なわない範囲で、上記工程以外の工程を行うこともできる。The production method of the present invention includes a step (D) of freezing the deep-fried food after the oil is poured.
The said freezing can be implemented by a well-known method, for example, can be performed by freezing to -15 degrees C or less, and sale in a wide range is attained by freezing preservation | save and carrying out frozen transport.
In the manufacturing method of this invention, processes other than the said process can also be performed in the range which does not impair the desired effect of this invention.

本発明の製造方法により得られる電子レンジ調理用冷凍揚げ物は、通常の電子レンジにより冷凍状態のまま加熱調理することにより食することができる他、電子レンジ加熱調理後の揚げ物を、ウォーマー等の保温器具により保温保存した後に食することも可能である。
加熱調理時間は、揚げ物の種類、大きさ、数、電子レンジの種類に応じて適宜決定することができる。The deep-fried food for cooking in a microwave oven obtained by the production method of the present invention can be eaten by heating and cooking in a frozen state with a normal microwave oven. It is also possible to eat after keeping warm with an instrument.
The cooking time can be appropriately determined according to the type, size, number, and type of microwave oven.

以下、本発明を実施例及び比較例により更に詳細に説明するが、本発明はこれらに限定されない。なお、例中の評価は以下の基準で専門のパネル３人で行った。また、バッターの粘度、バッター原料に用いる前記粉状成分の全量を基準とする小麦由来の不溶性蛋白質の割合（以下、不溶性蛋白質の割合と略す）及びバッター原料に用いる前記粉状成分１００質量部を基準とした水分量（以下、水分量と略す）は以下のとおり決定した。   Hereinafter, although an example and a comparative example explain the present invention still in detail, the present invention is not limited to these. The evaluation in the examples was performed by three professional panels based on the following criteria. Also, the viscosity of batter, the proportion of insoluble protein derived from wheat based on the total amount of the powdery component used in the batter raw material (hereinafter abbreviated as the proportion of insoluble protein) and 100 parts by mass of the powdery component used in the batter raw material The reference moisture content (hereinafter abbreviated as moisture content) was determined as follows.

衣の食感（サクサク感）評価（以下、衣の食感(1)という）
＋５：衣全体がサクサクしている、＋３：衣のかなりの部分がサクサクしている、＋２：衣のサクサクする部分が多い、０：衣のサクサクする部分が多くも少なくも無い、−２：衣のサクサクする部分が少ない、−３：衣のかなりの部分がサクサクで無い、−５：衣全体がサクサクで無い。
衣の食感（衣の噛み切り難さ、歯に付く感じ）評価（以下、衣の食感(2)という）
＋５：全く衣の噛み切り難さ、歯に付く感じがない、＋３：少し衣の噛み切り難さ、歯に付く感じがあるが全体として問題が無い程度、＋２：衣の噛み切り難さ、歯に付く感じが弱く感じられる、０：やや衣の噛み切り難さ、歯に付く感じがあるが許容できる限界である、−２：衣の噛み切り難さ、歯に付く感じが強く感じられる、−３：かなり衣の噛み切り難さ、歯に付く感じがあり許容できない程度、−５：衣の噛み切り難さ、歯に付く感じが強く噛み切れない。
中具の食感(ジューシー感)評価
＋５：中具のジューシー感がかなり強い、＋３：中具のジューシー感が強い、＋２：どちらかといえばジューシー、０：中具のジューシー感が普通、−２：どちらかといえばジューシー感が弱い、−３：中具のジューシー感が弱い、−５：中具のジューシー感がかなり弱い。Evaluation of clothing texture (crispy texture) (hereinafter referred to as clothing texture (1))
+5: The entire garment is crisp, +3: A considerable part of the garment is crisp, +2: There are many crisp parts of the garment, 0: Many crisp parts of the garment, -2: There are few crispy parts of clothing, -3: A considerable part of clothing is not crisp, -5: The whole clothing is not crisp.
Evaluation of clothing texture (difficulty of biting clothing, feeling attached to teeth) (hereinafter referred to as clothing texture (2))
+5: Difficult to bite the garment at all, no feeling on teeth, +3: Difficult to bite on the garment, feeling that sticks to teeth, but no problem as a whole, +2: Difficult to bite the garment, The feeling of sticking to the teeth is weak, 0: Slightly difficult to bite the garment, there is a feeling of sticking to the teeth, but it is an acceptable limit, -2: The difficulty of biting the garment, the feeling of sticking to the tooth is felt strongly -3: Difficult to bite the garment, feels sticking to the teeth and is unacceptable, -5: Difficult to bite the garment, feels sticky to the teeth, and cannot bite.
Evaluation of the texture (juicy feeling) of the medium tool +5: The juicy feeling of the medium tool is quite strong, +3: The juicy feeling of the medium tool is strong, +2: Slightly juicy, 0: The juicy feeling of the medium tool is normal,- 2: If anything, the juicy feeling is weak, -3: the juicy feeling of the middle tool is weak, -5: the juicy feeling of the middle tool is quite weak.

＜バッターの粘度＞
容器に高さ６ｃｍまでバッターを入れる。空気を抜き、表面を平らにならす。C型粘度計（型番「CVR-20」トキメック社製）にNo.5もしくはNo.4ローターとガードを取り付け、容器内のバッターに浸す。その際、ガードとバッター表面が水平になるように保つ。スイッチを入れ、数値を読み取る。読み取った値に各ローターの倍率（No.4ローターで×500、No.5ローターで×2000）を乗じてバッターの粘度（cP）を得た。
＜不溶性蛋白質の割合＞
以下の式により、不溶性蛋白質の割合（質量％）を得た。
バッター中の不溶性蛋白質合計量(質量部)／バッター中の前記粉状成分全量(質量部)×１００
＜水分量＞
以下の式により、水分量（質量部）を得た。
バッター中の水分量(質量部)／バッター中の前記粉状成分全量(質量部)×１００<Batter viscosity>
Put the batter up to 6cm in the container. Remove air and level the surface. Attach a No.5 or No.4 rotor and guard to a C-type viscometer (model number “CVR-20” manufactured by Tokimec) and immerse it in a batter in the container. At that time, keep the guard and batter surface horizontal. Switch on and read the value. The read value was multiplied by the magnification of each rotor (× 500 for No. 4 rotor, × 2000 for No. 5 rotor) to obtain the viscosity (cP) of the batter.
<Percentage of insoluble protein>
The ratio (mass%) of insoluble protein was obtained by the following formula.
Total amount of insoluble protein in the batter (parts by mass) / Total amount of the powdery components in the batter (parts by mass) × 100
<Moisture content>
The water content (parts by mass) was obtained by the following formula.
Water content in batter (parts by mass) / Total amount of powdery components in batter (parts by mass) × 100

例中、中力粉は商品名「金すずらん」日本製粉社製（不溶性蛋白質量７．５質量％）を、小麦澱粉は商品名「小麦澱粉浮粉」三和澱粉社製（不溶性蛋白質量０．１質量％）を、グルテンは商品名「ファイングルEX」グリコ栄養食品社製（不溶性蛋白質量７２．７質量％）(グルテン(1)と略す)又は商品名「プロフェクトP」奥野製薬社製（不溶性蛋白質量６５．６質量％）(グルテン(2)と略す)を、キサンタンガムは商品名「ネオソフトXC」太陽化学社製をそれぞれ使用した。それぞれ使用した。   In the examples, medium strength flour is a product name “Kin Suzuran” manufactured by Nippon Flour Mills Co., Ltd. (insoluble protein mass 7.5% by mass), and wheat starch is a product name “wheat starch float” manufactured by Sanwa Starch Co., Ltd. (insoluble protein mass 0. Gluten is trade name “Fine Glu EX” manufactured by Glico Nutrition Foods, Inc. (insoluble protein mass 72.7% by mass) (abbreviated as gluten (1)) or trade name “Profect P” manufactured by Okuno Pharmaceutical Co., Ltd. ( Insoluble protein mass (65.6 mass%) (abbreviated as gluten (2)) and xanthan gum were used under the trade name “Neosoft XC” manufactured by Taiyo Kagaku respectively. Each was used.

実施例１
並塩、ポリリン酸ナトリウム（商品名「リンサンエン３５」第一化成社製）及び水を質量比で３．５：３．７：９２．８の割合で混合溶解して、保水剤溶液を調製した。
鶏もも肉２０ｋｇから皮及び脂肪を取り除き、１個当たり約１８ｇにカットし、カットされたから揚げ用鶏肉を得た。
得られたから揚げ用鶏肉６個と、保水剤溶液１８ｇとを、ポリエチレン袋の中に空気をためた状態で密閉し、羽根付回転筒状タンクを備えた混合機（型式「ＭＧ−４０」、トーニチ社製）のタンクに投入し、１５回転／分の条件で、４０分間１０℃以下で混合した。
得られた混合後のから揚げ用鶏肉を、ボールに移し、打粉（商品名「Ｔ−１５６」、昭和産業社製）３ｇをボールに投入し、混合して付着させた。
次に、中力粉４３．５ｇ、グルテン(1)２．２ｇ、大豆油１７．４ｇ及び水３６．９ｇを十分混合してバッターを調製した。得られたバッターを、打粉したから揚げ用鶏肉の全表面に１個あたり４．０ｇ付着させた。続いて、打粉とバッターが付着したから揚げ用鶏肉１個あたり、ブレッダー粉（商品名「ミックス＃１１−６９」、日清フーズ社製）５ｇを付着させた。
次に、１７５℃の揚げ用油で２分３０秒間油ちょうし、１分間放冷後、−３５℃、１時間急冷し、−１８℃にて一晩冷凍して冷凍鶏肉から揚げを調製した。
得られた冷凍鶏肉から揚げ６個を、電子レンジ６００Wで１分３０秒間加熱調理した後、２０℃で３分間静置させ、専門パネルによる食感評価を行った。結果を表１に示す。また、バッターの粘度、不溶性蛋白質の割合及び水分量を合わせて表１に示す。Example 1
A water retention agent solution was prepared by mixing and dissolving ordinary salt, sodium polyphosphate (trade name “Rinsanen 35”, manufactured by Daiichi Kasei Co., Ltd.) and water at a mass ratio of 3.5: 3.7: 92.8. .
Skin and fat were removed from 20 kg of chicken thigh and cut into about 18 g per piece.
From the obtained fried chicken 6 pieces and a water retention agent solution 18 g were sealed in a state where air was accumulated in a polyethylene bag, and a mixer equipped with a rotating cylindrical tank with a blade (model “MG-40”, Tonichi Co., Ltd.) and mixed at 10 ° C. or lower for 40 minutes under the condition of 15 revolutions / minute.
The obtained fried chicken after mixing was transferred to a bowl, and 3 g of flour (trade name “T-156”, Showa Sangyo Co., Ltd.) was put into the bowl, mixed and adhered.
Next, 43.5 g of medium strength flour, 2.2 g of gluten (1), 17.4 g of soybean oil and 36.9 g of water were sufficiently mixed to prepare a batter. Since the obtained batter was dusted, 4.0 g per piece was attached to the entire surface of the chicken for frying. Subsequently, 5 g of breaded powder (trade name “Mix # 11-69”, manufactured by Nisshin Foods Co., Ltd.) was allowed to adhere to each fried chicken because the dusting and batter adhered.
Next, the oil was fried for 2 minutes and 30 seconds with a frying oil at 175 ° C., allowed to cool for 1 minute, then rapidly cooled to −35 ° C. for 1 hour, and frozen overnight at −18 ° C. to prepare fried chicken.
Six fried chicken pieces obtained were cooked in a microwave oven at 600 W for 1 minute and 30 seconds, then allowed to stand at 20 ° C. for 3 minutes, and the texture was evaluated using a specialized panel. The results are shown in Table 1. Table 1 shows the batter viscosity, the ratio of insoluble protein and the amount of water.

実施例２
実施例１のバッターを、中力粉５０．０ｇ、グルテン(1)２．５ｇ及び水４７．５ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表１に示す。Example 2
Deep fried from frozen chicken as in Example 1 except that the batter of Example 1 was changed to a batter obtained by thoroughly mixing 50.0 g of medium strength flour, 2.5 g of gluten (1) and 47.5 g of water. Were prepared and evaluated. The results are shown in Table 1.

実施例３
実施例１のバッターを、中力粉５４．１ｇ及び水４５．９ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表１に示す。Example 3
Except that the batter of Example 1 was changed to a batter obtained by sufficiently mixing 54.1 g of medium strength flour and 45.9 g of water, fried chicken was prepared and evaluated in the same manner as in Example 1. . The results are shown in Table 1.

実施例４
実施例１のバッターを、中力粉４４．４ｇ、大豆油１７．８ｇ及び水３７．８ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表１に示す。Example 4
Prepare fried chicken from frozen chicken in the same manner as in Example 1, except that the batter of Example 1 was changed to a batter obtained by sufficiently mixing 44.4 g of medium strength flour, 17.8 g of soybean oil and 37.8 g of water. And evaluated. The results are shown in Table 1.

実施例５
実施例１のバッターを、中力粉４４．１ｇ、大豆油２５．２ｇ及び水３０．７ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表１に示す。Example 5
Prepare fried chicken from frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by sufficiently mixing 44.1 g of medium strength flour, 25.2 g of soybean oil and 30.7 g of water. And evaluated. The results are shown in Table 1.

比較例１
実施例１のバッターを、中力粉２１．９ｇ、グルテン(1)１．１ｇ、大豆油８．８ｇ、キサンタンガム２．４ｇ及び水６５．８ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表１に示す。Comparative Example 1
Except for changing the batter of Example 1 to a batter obtained by sufficiently mixing 21.9 g of medium strength flour, 1.1 g of gluten (1), 8.8 g of soybean oil, 2.4 g of xanthan gum and 65.8 g of water. In the same manner as in Example 1, fried chicken was prepared and evaluated. The results are shown in Table 1.

比較例２
実施例１のバッターを、中力粉２４．１ｇ、グルテン(1)１．２ｇ、キサンタンガム２．３ｇ及び水７２．４ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表１に示す。Comparative Example 2
Except for changing the batter of Example 1 to a batter obtained by sufficiently mixing 24.1 g of medium strength flour, 1.2 g of gluten (1), 2.3 g of xanthan gum and 72.4 g of water, the same as Example 1 A fried chicken was prepared and evaluated. The results are shown in Table 1.

比較例３
実施例１のバッターを、中力粉２４．１ｇ、キサンタンガム３．４ｇ及び水７２．５ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表１に示す。Comparative Example 3
Prepare fried chicken from frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by sufficiently mixing 24.1 g of medium strength flour, 3.4 g of xanthan gum and 72.5 g of water. And evaluated. The results are shown in Table 1.

Figure 0005266422
Figure 0005266422

実施例６
実施例１のバッターを、小麦澱粉５２．９ｇ、グルテン(1)４．６ｇ及び水４２．５ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表２に示す。Example 6
Fry from frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by thoroughly mixing 52.9 g of wheat starch, 4.6 g of gluten (1) and 42.5 g of water. Prepared and evaluated. The results are shown in Table 2.

実施例７
実施例１のバッターを、小麦澱粉４８．０ｇ、グルテン(1)６．０ｇ及び水４６．０ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表２に示す。Example 7
Fry the frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by thoroughly mixing 48.0 g of wheat starch, 6.0 g of gluten (1) and 46.0 g of water. Prepared and evaluated. The results are shown in Table 2.

実施例８
実施例１のバッターを、小麦澱粉５０．３ｇ、グルテン(1)６．９ｇ及び水４２．８ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表２に示す。Example 8
Fry from frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by thoroughly mixing 50.3 g of wheat starch, 6.9 g of gluten (1) and 42.8 g of water. Prepared and evaluated. The results are shown in Table 2.

実施例９
実施例１のバッターを、小麦澱粉４９．１ｇ、グルテン(1)８．０ｇ及び水４２．９ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表２に示す。Example 9
Fry the frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by thoroughly mixing 49.1 g of wheat starch, 8.0 g of gluten (1) and 42.9 g of water. Prepared and evaluated. The results are shown in Table 2.

実施例１０
実施例１のバッターを、小麦澱粉４７．３ｇ、グルテン(1)９．０ｇ及び水４３．７ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表２に示す。Example 10
Fry the frozen chicken in the same way as in Example 1 except that the batter of Example 1 was changed to a batter obtained by thoroughly mixing 47.3 g of wheat starch, 9.0 g of gluten (1) and 43.7 g of water. Prepared and evaluated. The results are shown in Table 2.

比較例４
実施例１のバッターを、小麦澱粉４４．９ｇ、グルテン(1)９．９ｇ及び水４５．２ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表２に示す。Comparative Example 4
Fry the frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by thoroughly mixing 44.9 g of wheat starch, 9.9 g of gluten (1) and 45.2 g of water. Prepared and evaluated. The results are shown in Table 2.

比較例５
実施例１のバッターを、小麦澱粉４３．２ｇ、グルテン(1)１０．８ｇ及び水４６．０ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表２に示す。Comparative Example 5
Fry from frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by thoroughly mixing 43.2 g of wheat starch, 10.8 g of gluten (1) and 46.0 g of water. Prepared and evaluated. The results are shown in Table 2.

比較例６
実施例１のバッターを、小麦澱粉２２．８ｇ、グルテン(1)３０．９ｇ及び水４６．３ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表２に示す。Comparative Example 6
Fry from frozen chicken in the same manner as in Example 1, except that the batter of Example 1 was changed to a batter obtained by thoroughly mixing 22.8 g of wheat starch, 30.9 g of gluten (1) and 46.3 g of water. Prepared and evaluated. The results are shown in Table 2.

比較例７
実施例１のバッターを、小麦澱粉５４．４ｇ、グルテン(1)４．１ｇ及び水４１．５ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表２に示す。Comparative Example 7
Fry from frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by thoroughly mixing 54.4 g of wheat starch, 4.1 g of gluten (1) and 41.5 g of water. Prepared and evaluated. The results are shown in Table 2.

比較例８
実施例１のバッターを、小麦澱粉５３．０ｇ、グルテン(1)１．１ｇ及び水４５．９ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製しようと試みた。しかし、バッターが分離し（粘度測定不可）、冷凍鶏肉から揚げを得ることができなかった。Comparative Example 8
Fry from frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by thoroughly mixing 53.0 g of wheat starch, 1.1 g of gluten (1) and 45.9 g of water. Attempted to prepare. However, the batter separated (viscosity measurement impossible), and it was not possible to obtain fried chicken from frozen chicken.

比較例９
実施例１のバッターを、小麦澱粉５１．９ｇ、グルテン(1)２．２ｇ及び水４５．９ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製しようと試みた。しかし、バッターが分離し（粘度測定不可）、冷凍鶏肉から揚げを得ることができなかった。Comparative Example 9
Fry from frozen chicken in the same manner as in Example 1, except that the batter of Example 1 was changed to a batter obtained by sufficiently mixing 51.9 g of wheat starch, 2.2 g of gluten (1) and 45.9 g of water. Attempted to prepare. However, the batter separated (viscosity measurement impossible), and it was not possible to obtain fried chicken from frozen chicken.

比較例１０
実施例１のバッターを、小麦澱粉５０．８ｇ、グルテン(1)３．２ｇ及び水４６．０ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製しようと試みた。しかし、バッターが分離し（粘度測定不可）、冷凍鶏肉から揚げを得ることができなかった。Comparative Example 10
Fry from frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by thoroughly mixing 50.8 g of wheat starch, 3.2 g of gluten (1) and 46.0 g of water. Attempted to prepare. However, the batter separated (viscosity measurement impossible), and it was not possible to obtain fried chicken from frozen chicken.

Figure 0005266422
Figure 0005266422

実施例１１
実施例１のバッターを、中力粉４２．０ｇ、グルテン(1)２．１ｇ、キサンタンガム１．３ｇ及び水５４．６ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表３に示す。Example 11
Except for changing the batter of Example 1 to a batter obtained by sufficiently mixing 42.0 g of medium strength flour, 2.1 g of gluten (1), 1.3 g of xanthan gum and 54.6 g of water, the same as Example 1 A fried chicken was prepared and evaluated. The results are shown in Table 3.

実施例１２
実施例１のバッターを、中力粉４２．７ｇ、キサンタンガム１．７ｇ及び水５５．６ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表３に示す。Example 12
A fried chicken was prepared in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by sufficiently mixing 42.7 g of medium strength flour, 1.7 g of xanthan gum and 55.6 g of water. And evaluated. The results are shown in Table 3.

実施例１３
実施例１のバッターを、中力粉４４．１ｇ、グルテン(1)２．２ｇ、キサンタンガム０．９ｇ及び水５２．８ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表３に示す。Example 13
Example 1 except that the batter of Example 1 was changed to a batter obtained by sufficiently mixing 44.1 g of medium strength flour, 2.2 g of gluten (1), 0.9 g of xanthan gum and 52.8 g of water. A fried chicken was prepared and evaluated. The results are shown in Table 3.

実施例１４
実施例１のバッターを、中力粉４４．９ｇ、キサンタンガム１．１ｇ及び水５４．０ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表３に示す。Example 14
Prepare fried chicken from frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by sufficiently mixing 44.9 g of medium strength flour, 1.1 g of xanthan gum and 54.0 g of water. And evaluated. The results are shown in Table 3.

実施例１５
実施例１のバッターを、中力粉４６．３ｇ、グルテン(1)２．３ｇ、キサンタンガム０．５ｇ及び水５０．９ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表３に示す。Example 15
Except for changing the batter of Example 1 to a batter obtained by sufficiently mixing 46.3 g of medium strength flour, 2.3 g of gluten (1), 0.5 g of xanthan gum and 50.9 g of water, the same as Example 1 A fried chicken was prepared and evaluated. The results are shown in Table 3.

実施例１６
実施例１のバッターを、中力粉４６．２ｇ、グルテン(1)２．３ｇ、キサンタンガム０．７ｇ及び水５０．８ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表３に示す。Example 16
Except for changing the batter of Example 1 to a batter obtained by sufficiently mixing 46.2 g of medium flour, 2.3 g of gluten (1), 0.7 g of xanthan gum and 50.8 g of water, the same as Example 1 A fried chicken was prepared and evaluated. The results are shown in Table 3.

Figure 0005266422
Figure 0005266422

比較例１１
実施例１のバッターを、中力粉２７．４ｇ、グルテン(2)１．４ｇ、キサンタンガム２．７ｇ及び水６８．５ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表４に示す。Comparative Example 11
Except for changing the batter of Example 1 to a batter obtained by sufficiently mixing 27.4 g of medium strength flour, 1.4 g of gluten (2), 2.7 g of xanthan gum and 68.5 g of water, the same as Example 1 A fried chicken was prepared and evaluated. The results are shown in Table 4.

比較例１２
実施例１のバッターを、中力粉２４．０ｇ、キサンタンガム２．８ｇ及び水７３．２ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表４に示す。Comparative Example 12
Prepare fried chicken from frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by thoroughly mixing 24.0 g of medium strength flour, 2.8 g of xanthan gum and 73.2 g of water. And evaluated. The results are shown in Table 4.

比較例１３
実施例１のバッターを、中力粉３２．２ｇ、グルテン(2)１．６ｇ、キサンタンガム１．９ｇ及び水６４．３ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表４に示す。Comparative Example 13
Example 1 is the same as Example 1 except that the batter of Example 1 is changed to a batter obtained by sufficiently mixing 32.2 g of medium strength flour, 1.6 g of gluten (2), 1.9 g of xanthan gum and 64.3 g of water. A fried chicken was prepared and evaluated. The results are shown in Table 4.

比較例１４
実施例１のバッターを、中力粉３２．５ｇ、キサンタンガム２．６ｇ及び水６４．９ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表４に示す。Comparative Example 14
Prepare fried chicken from frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by thoroughly mixing 32.5 g of medium strength flour, 2.6 g of xanthan gum and 64.9 g of water. And evaluated. The results are shown in Table 4.

比較例１５
実施例１のバッターを、中力粉４０．３ｇ、グルテン(1)２．０ｇ、キサンタンガム１．４ｇ及び水５６．３ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表４に示す。Comparative Example 15
Except for changing the batter of Example 1 to a batter obtained by sufficiently mixing 40.3 g of medium strength flour, 2.0 g of gluten (1), 1.4 g of xanthan gum and 56.3 g of water, the same as Example 1 A fried chicken was prepared and evaluated. The results are shown in Table 4.

比較例１６
実施例１のバッターを、中力粉４１．０ｇ、キサンタンガム１．５ｇ及び水５７．５ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表４に示す。Comparative Example 16
Prepare fried chicken from frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by sufficiently mixing 41.0 g of medium strength flour, 1.5 g of xanthan gum and 57.5 g of water. And evaluated. The results are shown in Table 4.

Figure 0005266422
Figure 0005266422

比較例１７
実施例１のバッターを、小麦澱粉４６．０ｇ、大豆蛋白（商品名「フジプロ２０００N」、不二製油社製）４．０ｇ及び水５０．０ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。
その結果、バッター粘度は80000cp、小麦由来の不溶性蛋白質の割合は０．１質量％及び水分量は１００．０質量部であり、衣の食感（1）は−０．７、衣の食感（2）は−０．２、中具の食感（ジューシー感）は＋１．８であった。
この例では、蛋白質量自体は少なくないが、大豆蛋白を用いており、本発明に規定する小麦由来の不溶性蛋白質量が少ないために悪い結果となっている。
従って、本発明の課題解決には、バッター中にグルテンを含む小麦由来の不溶性蛋白質が規定割合必要であることが判る。Comparative Example 17
Except for changing the batter of Example 1 to a batter obtained by sufficiently mixing 46.0 g of wheat starch, 4.0 g of soy protein (trade name “Fuji Pro 2000N”, manufactured by Fuji Oil Co., Ltd.) and 50.0 g of water. In the same manner as in Example 1, fried chicken was prepared and evaluated.
As a result, the batter viscosity was 80000 cp, the proportion of insoluble protein derived from wheat was 0.1% by mass, the water content was 100.0 parts by mass, the texture (1) of the clothes was −0.7, and the texture of the clothes (2) was -0.2, and the texture (juicy feeling) of the inner ingredients was +1.8.
In this example, the amount of protein itself is not small, but soy protein is used, and the amount of insoluble protein derived from wheat as defined in the present invention is small, which is a bad result.
Therefore, it can be understood that the solution of the problem of the present invention requires a specified ratio of wheat-derived insoluble protein containing gluten in the batter.

比較例１８
実施例１のバッターを、小麦澱粉５７．５ｇ、乾燥卵白（商品名「乾燥卵白K」キューピータマゴ社製）５．０ｇ及び水３７．５ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製しようと試みた。しかし、バッターが分離し（粘度測定不可）、冷凍鶏肉から揚げを得ることができなかった。この例では乾燥卵白を用い、本発明に規定するグルテンを含む小麦由来の不溶性蛋白質量が少ないため、バッター自体の調製ができなかった。Comparative Example 18
Except for changing the batter of Example 1 to a batter obtained by sufficiently mixing 57.5 g of wheat starch, 5.0 g of dried egg white (trade name “Dried Egg White K” manufactured by Kewpie Tamago Co., Ltd.) and 37.5 g of water, An attempt was made to prepare fried chicken from frozen chicken as in Example 1. However, the batter separated (viscosity measurement impossible), and it was not possible to obtain fried chicken from frozen chicken. In this example, dry egg white was used, and the amount of insoluble protein derived from wheat containing gluten as defined in the present invention was small, so the batter itself could not be prepared.

比較例１９
実施例１のバッターを、中力粉５７．１ｇ及び水４２．９ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製しようと試みた。しかし、バッターの粘度が２０００００ｃｐ以上の高粘度であったため、打粉したから揚げ用鶏肉の表面全体に付着させることができず、冷凍鶏肉から揚げを得ることができなかった。この例ではグルテンを含む小麦由来の不溶性蛋白質量が７．５質量％であり、水分量は７５．０質量部であった。Comparative Example 19
An attempt was made to prepare fried chicken from frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by sufficiently mixing 57.1 g of medium strength flour and 42.9 g of water. However, since the batter had a high viscosity of 200,000 cp or more, it could not be attached to the entire surface of the fried chicken because it was dusted, and it was not possible to obtain fried chicken from frozen chicken. In this example, the amount of insoluble protein derived from wheat containing gluten was 7.5% by mass, and the water content was 75.0 parts by mass.

比較例２０
実施例１のバッターを、中力粉５８．８ｇ及び水４１．２ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製しようと試みた。しかし、バッターの粘度が高すぎるため（測定不可）、打粉したから揚げ用鶏肉の表面全体に付着させることができず。冷凍鶏肉から揚げを得ることができなかった。Comparative Example 20
An attempt was made to prepare fried chicken from frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by sufficiently mixing 58.8 g of medium strength flour and 41.2 g of water. However, the viscosity of the batter is too high (measurement is impossible), so it cannot be attached to the entire surface of the chicken for frying because it has been dusted. It was not possible to obtain fried chicken from frozen chicken.

比較例２１
実施例１のバッターを、セルロース（商品名「NPファイバー」、日本製紙ケミカル社製）２０．０ｇ、グルテン(1)１．３ｇ及び水７８．７ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製しようと試みた。しかし、バッター粘度が高すぎるため（測定不可）、打粉したから揚げ用鶏肉の表面全体に付着させることができず、冷凍鶏肉から揚げを得ることができなかった。この例では、穀粉類及び／又は澱粉類の代わりにセルロースを用いたため、冷凍鶏肉から揚げが得られなかった。Comparative Example 21
The batter of Example 1 was changed to a batter obtained by sufficiently mixing 20.0 g of cellulose (trade name “NP Fiber”, manufactured by Nippon Paper Chemical Co., Ltd.), 1.3 g of gluten (1) and 78.7 g of water. Tried to prepare fried chicken from frozen chicken as in Example 1. However, since the batter viscosity was too high (measurement not possible), it could not be attached to the entire surface of the fried chicken because it was dusted, and fried from the frozen chicken could not be obtained. In this example, because cellulose was used in place of flour and / or starch, fried chicken could not be obtained.

実施例１７
実施例１のバッターを、中力粉４１．９ｇ、グルテン(1)２．１ｇ、キサンタンガム１．５ｇ及び水５４．５ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表５に示す。Example 17
Except for changing the batter of Example 1 to a batter obtained by sufficiently mixing 41.9 g of medium strength flour, 2.1 g of gluten (1), 1.5 g of xanthan gum and 54.5 g of water, the same as Example 1 A fried chicken was prepared and evaluated. The results are shown in Table 5.

実施例１８
実施例１のバッターを、中力粉４２．０ｇ、グルテン(1)２．１ｇ、キサンタンガム１．３ｇ及び水５４．６ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表５に示す。Example 18
Except for changing the batter of Example 1 to a batter obtained by sufficiently mixing 42.0 g of medium strength flour, 2.1 g of gluten (1), 1.3 g of xanthan gum and 54.6 g of water, the same as Example 1 A fried chicken was prepared and evaluated. The results are shown in Table 5.

実施例１９
実施例１のバッターを、中力粉４２．１ｇ、グルテン(1)２．１ｇ、キサンタンガム１．１ｇ及び水５４．７ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表５に示す。Example 19
Example 1 is the same as Example 1 except that the batter of Example 1 is changed to a batter obtained by sufficiently mixing 42.1 g of medium strength flour, 2.1 g of gluten (1), 1.1 g of xanthan gum and 54.7 g of water. A fried chicken was prepared and evaluated. The results are shown in Table 5.

実施例２０
実施例１のバッターを、中力粉４２．４ｇ、グルテン(1)２．１ｇ、キサンタンガム０．４ｇ及び水５５．１ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表５に示す。Example 20
Example 1 is the same as Example 1 except that the batter of Example 1 is changed to a batter obtained by sufficiently mixing 42.4 g of medium flour, 2.1 g of gluten (1), 0.4 g of xanthan gum and 55.1 g of water. A fried chicken was prepared and evaluated. The results are shown in Table 5.

比較例２２
実施例１のバッターを、中力粉４１．８ｇ、グルテン(1)２．１ｇ、キサンタンガム１．７ｇ及び水５４．４ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表５に示す。Comparative Example 22
Example 1 except that the batter of Example 1 was changed to a batter obtained by sufficiently mixing 41.8 g of medium strength flour, 2.1 g of gluten (1), 1.7 g of xanthan gum and 54.4 g of water. A fried chicken was prepared and evaluated. The results are shown in Table 5.

比較例２３
実施例１のバッターを、中力粉４２．５ｇ、グルテン(1)２．１ｇ、キサンタンガム０．２ｇ及び水５５．２ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表５に示す。Comparative Example 23
Except for changing the batter of Example 1 to a batter obtained by sufficiently mixing 42.5 g of medium strength flour, 2.1 g of gluten (1), 0.2 g of xanthan gum and 55.2 g of water, the same as Example 1 A fried chicken was prepared and evaluated. The results are shown in Table 5.

比較例２４
実施例１のバッターを、中力粉４２．６ｇ、グルテン(1)２．１ｇ及び水５５．３ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表５に示す。Comparative Example 24
Fried from frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by thoroughly mixing 42.6 g of medium strength flour, 2.1 g of gluten (1) and 55.3 g of water. Were prepared and evaluated. The results are shown in Table 5.

Figure 0005266422
Figure 0005266422

実施例２１、２２及び比較例２５
実施例１、実施例３及び比較例１２で調製した冷凍鶏肉から揚げ各６個を、各々電子レンジ６００Wで１分３０秒間加熱調理した後、電気ヒーター式の店頭販売用小型ウォーマーの６０℃に維持された位置に２時間及び４時間静置した。各静置時間後に専門パネルによる食感評価を実施例１と同様に行った。結果を表６に示す。なお、実施例１で調製した冷凍鶏肉から揚げを用いた例を実施例２１、実施例３で調製した冷凍鶏肉から揚げを用いた例を実施例２２、比較例１２で調製した冷凍鶏肉から揚げを用いた例を比較例２５とした。Examples 21 and 22 and Comparative Example 25
Six pieces of each of the frozen chicken pieces prepared in Example 1, Example 3 and Comparative Example 12 were each cooked in a microwave oven 600 W for 1 minute 30 seconds, and then heated to 60 ° C., a small warmer for over-the-counter sales using an electric heater. It was left for 2 hours and 4 hours in the maintained position. The texture evaluation by a specialized panel was performed in the same manner as in Example 1 after each standing time. The results are shown in Table 6. In addition, the example using the fried chicken prepared in Example 1 was fried from the frozen chicken prepared in Example 22 and Comparative Example 12 in Example 21, the example using fried chicken prepared in Example 3 The example using was used as Comparative Example 25.

Figure 0005266422
Figure 0005266422

実施例２３
並塩、ポリリン酸ナトリウム（商品名「リンサンエン３５」第一化成社製）及び水を質量比で３．５：３．７：９２．８の割合で混合溶解して、保水剤溶液を調製した。
鶏もも肉２０ｋｇから皮及び脂肪を取り除き、１個当たり約１８ｇにカットし、カットされたフライ用鶏肉を得た。
得られたフライ用鶏肉６個と、保水剤溶液１８ｇとを、ポリエチレン袋の中に空気をためた状態で密閉し、羽根付回転筒状タンクを備えた混合機（型式「ＭＧ−４０」、トーニチ社製）のタンクに投入し、１５回転／分の条件で４０分間１０℃以下で混合した。
得られた混合後のフライ用鶏肉を、ボールに移し、打粉（商品名「Ｔ−１５６」、昭和産業社製）３ｇをボールに投入し、混合して付着させた。
次に、中力粉４３．５ｇ、グルテン(1)２．２ｇ、大豆油１７．４ｇ及び水３６．９ｇを十分混合してバッターを調製した。得られたバッターを、打粉したフライ用鶏肉の全表面に１個あたり４．０ｇ付着させた。続いて、パン粉（商品名「ＷＧ−４Ｔ」共栄食品社製）４．５ｇを、得られたバッター付フライ用鶏肉１個あたりに付着させた。
次に、１７５℃の揚げ用油で２分３０秒間油ちょうし、１分間放冷後、−３５℃、１時間急冷し、−１８℃にて一晩冷凍して冷凍鶏肉フライを調製した。
得られた冷凍鶏肉フライ６個を、電子レンジ６００Wで１分３０秒間加熱調理した後、２０℃で３分間静置させ、専門パネルによる食感評価を行った。また、同様に電子レンジ加熱調理した鶏肉フライを、電気ヒーター式の店頭販売用小型ウォーマーの６０℃に維持された位置に２時間及び４時間静置した。各静置時間後に専門パネルによる食感評価を実施例１と同様に行った。結果を表７に示す。なお、表中「０時間」は、電子レンジ加熱調理後、２０℃で３分間静置させて評価した結果を示す。また、この実施例で用いたバッターは、実施例１で調製したバッターと同一である。Example 23
A water retention agent solution was prepared by mixing and dissolving ordinary salt, sodium polyphosphate (trade name “Rinsanen 35”, manufactured by Daiichi Kasei Co., Ltd.) and water at a mass ratio of 3.5: 3.7: 92.8. .
Skin and fat were removed from 20 kg of chicken thigh and cut into about 18 g per piece to obtain a cut chicken for frying.
Six obtained chickens for frying and 18 g of the water retention agent solution were sealed in a state where air was accumulated in a polyethylene bag, and a mixer (model “MG-40”, equipped with a rotating cylindrical tank with blades, Tonichi) and mixed at 10 ° C. or lower for 40 minutes under the condition of 15 revolutions / minute.
The obtained fried chicken after mixing was transferred to a ball, and 3 g of dusting powder (trade name “T-156”, manufactured by Showa Sangyo Co., Ltd.) was charged into the ball and mixed to adhere.
Next, 43.5 g of medium strength flour, 2.2 g of gluten (1), 17.4 g of soybean oil and 36.9 g of water were sufficiently mixed to prepare a batter. The obtained batter was adhered to 4.0 g per piece on the entire surface of the dusted fried chicken. Subsequently, 4.5 g of bread crumbs (trade name “WG-4T”, manufactured by Kyoei Foods Co., Ltd.) was attached to each obtained chicken for frying with batter.
Next, it was oiled with frying oil at 175 ° C. for 2 minutes and 30 seconds, allowed to cool for 1 minute, then rapidly cooled to −35 ° C. for 1 hour, and frozen overnight at −18 ° C. to prepare a frozen fried chicken.
Six of the obtained fried chicken fries were cooked in a microwave oven at 600 W for 1 minute and 30 seconds, then allowed to stand at 20 ° C. for 3 minutes, and texture evaluation was performed using a specialized panel. Similarly, the fried chicken cooked by heating in a microwave oven was allowed to stand for 2 hours and 4 hours at a position maintained at 60 ° C. of a small warmer for over-the-counter sales using an electric heater. The texture evaluation by a specialized panel was performed in the same manner as in Example 1 after each standing time. The results are shown in Table 7. In addition, "0 hour" in a table | surface shows the result evaluated by leaving still at 20 degreeC for 3 minutes after microwave oven cooking. The batter used in this example is the same as the batter prepared in Example 1.

実施例２４
実施例２３のバッターを、中力粉５４．１ｇ及び水４５．９ｇを十分混合して得たバッターに変更した以外は、実施例２３と同様に冷凍鶏肉フライを調製し、評価を行った。結果を表７に示す。なお、この実施例で用いたバッターは、実施例３で調製したバッターと同一である。Example 24
A frozen chicken fry was prepared and evaluated in the same manner as in Example 23 except that the batter of Example 23 was changed to a batter obtained by sufficiently mixing 54.1 g of medium strength flour and 45.9 g of water. The results are shown in Table 7. The batter used in this example is the same as the batter prepared in Example 3.

比較例２６
実施例２３のバッターを、中力粉２４．０ｇ、キサンタンガム２．８ｇ及び水７３．２ｇを十分混合して得たバッターに変更した以外は、実施例２３と同様に冷凍鶏肉フライを調製し、評価を行った。結果を表７に示す。なお、この比較例で用いたバッターは、比較例１２で調製したバッターと同一である。Comparative Example 26
A frozen chicken fried chicken was prepared in the same manner as in Example 23 except that the batter of Example 23 was changed to a batter obtained by sufficiently mixing 24.0 g of medium strength flour, 2.8 g of xanthan gum and 73.2 g of water, Evaluation was performed. The results are shown in Table 7. The batter used in this comparative example is the same as the batter prepared in comparative example 12.

Figure 0005266422
Figure 0005266422

実施例２５
並塩、ポリリン酸ナトリウム（商品名「リンサンエン３５」第一化成社製）及び水を質量比で３．５：３．７：９２．８の割合で混合溶解して、保水剤溶液を調製した。
頭と殻を取り除いた一尾約２０ｇのブラックタイガーを、同質量の溶液(X)に３０分間浸漬した後、５分間液切りした。得られた浸漬後のエビに、打粉（商品名「Ｔ−１５６」、昭和産業社製）１ｇを１尾当たりに付着させた。
次に、中力粉５４．１ｇ及び水４５．９ｇを十分混合してバッター液を調製した。得られたバッターを、打粉したフライ用エビの全表面に１尾あたり６．５ｇ付着させた。続いて、パン粉（商品名「ＷＧ−４Ｔ」共栄食品社製）６．５ｇを、得られたバッター付フライ用エビ１尾あたりに付着させた。
次に、１７５℃の揚げ用油で２分２０秒間油ちょうし、１分間放冷後、−３５℃、１時間急冷し、−１８℃にて一晩冷凍して冷凍エビフライを調製した。
得られた冷凍エビフライ６個を、電子レンジ６００Wで２分２０秒間加熱調理した後、２０℃で３分間静置させ、専門パネルによる食感評価を実施例１と同様に行った。結果を表８に示す。なお、この実施例で用いたバッターは、実施例３で調製したバッターと同一である。Example 25
A water retention agent solution was prepared by mixing and dissolving ordinary salt, sodium polyphosphate (trade name “Rinsanen 35”, manufactured by Daiichi Kasei Co., Ltd.) and water at a mass ratio of 3.5: 3.7: 92.8. .
About 20 g of a black tiger from which the head and shell were removed was immersed in the same mass of the solution (X) for 30 minutes and then drained for 5 minutes. 1 g of dust (trade name “T-156”, manufactured by Showa Sangyo Co., Ltd.) was attached to each shrimp after immersion.
Next, 54.1 g of medium strength flour and 45.9 g of water were sufficiently mixed to prepare a batter solution. The obtained batter was made to adhere to the whole surface of the dusted shrimp for frying 6.5g per one. Subsequently, 6.5 g of bread crumbs (trade name “WG-4T” manufactured by Kyoei Foods Co., Ltd.) was attached to each batter fried shrimp with batter.
Next, it was oiled with frying oil at 175 ° C. for 2 minutes and 20 seconds, allowed to cool for 1 minute, then rapidly cooled to −35 ° C. for 1 hour, and frozen overnight at −18 ° C. to prepare a frozen fried shrimp.
Six of the obtained frozen shrimp fried were cooked in a microwave oven at 600 W for 2 minutes and 20 seconds, and then allowed to stand at 20 ° C. for 3 minutes, and the texture evaluation using a specialized panel was performed in the same manner as in Example 1. The results are shown in Table 8. The batter used in this example is the same as the batter prepared in Example 3.

比較例２７
実施例２５のバッターを、中力粉２４．０ｇ、キサンタンガム２．８ｇ及び水７３．２ｇを十分混合して得たバッターに変更した以外は、実施例２５と同様に冷凍エビフライを調製し、評価を行った。結果を表８に示す。なお、この比較例で用いたバッターは、比較例１２で調製したバッターと同一である。Comparative Example 27
A frozen shrimp fried food was prepared and evaluated in the same manner as in Example 25 except that the batter of Example 25 was changed to a batter obtained by sufficiently mixing 24.0 g of medium strength flour, 2.8 g of xanthan gum and 73.2 g of water. Went. The results are shown in Table 8. The batter used in this comparative example is the same as the batter prepared in comparative example 12.

Figure 0005266422
Figure 0005266422

実施例２６
実施例１のバッターを、小麦澱粉５３．６ｇ、グルテン(1)４．４ｇ及び水４２．０ｇを十分混合して得たバッターに変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表９に示す。Example 26
Fry from frozen chicken in the same manner as in Example 1 except that the batter of Example 1 was changed to a batter obtained by thoroughly mixing 53.6 g of wheat starch, 4.4 g of gluten (1) and 42.0 g of water. Prepared and evaluated. The results are shown in Table 9.

実施例２７
並塩、ポリリン酸ナトリウム（商品名「リンサンエン３５」第一化成社製）及び水を質量比で３．５：３．７：９２．８の割合で混合溶解して、保水剤溶液を調製した。
鶏もも肉２０ｋｇから皮及び脂肪を取り除き、１個当たり約１８ｇにカットし、カットされたから揚げ用鶏肉を得た。
得られたから揚げ用鶏肉６個と、保水剤溶液１８ｇとを、ポリエチレン袋の中に空気をためた状態で密閉し、羽根付回転筒状タンクを備えた混合機（型式「ＭＧ−４０」、トーニチ社製）のタンクに投入し、１５回転／分の条件で、４０分間１０℃以下で混合した。
得られた混合後のから揚げ用鶏肉を、ボールに移し、打粉（商品名「Ｔ−１５６」、昭和産業社製）３ｇをボールに投入し、混合して付着させた。
次に、中力粉４２．７ｇ、キサンタンガム１．７ｇ及び水５５．６ｇを十分混合してバッターを調製した。得られたバッターを、打粉したから揚げ用鶏肉の全表面に１個あたり４．０ｇ付着させた。続いて、バッター粉（登録商標「これでい粉」、日本製粉社製）４．３ｇ、乳化剤（商品名「ポエムJ-0081HV」、理研ビタミン社製）０．８ｇ、大豆油２３．７ｇ、モナートガム(商品名「モナートガムOB」、DSP五協フード＆ケミカル社製)０．３ｇ及び水７１．０ｇを十分混合して第２のバッターとしての粘度１２００ｃｐの乳化バッターを得た。得られた乳化バッターを、打粉とバッターが付着したから揚げ用鶏肉１個あたり３．５ｇ付着させた。次いで、得られたから揚げ用鶏肉１個あたり、ブレッダー粉（商品名「ミックス＃１１−６９」、日清フーズ社製）５．０ｇを付着させた。
次に、１７５℃の揚げ用油で２分３０秒間油ちょうし、１分間放冷後、−３５℃、１時間急冷し、−１８℃にて一晩冷凍して冷凍鶏肉から揚げを調製した。
得られた冷凍鶏肉から揚げ６個を、電子レンジ６００Wで１分３０秒間加熱調理した後、２０℃で３分間静置させ、専門パネルによる食感評価を行った。結果を表９に示す。また、バッターの粘度、不溶性蛋白質の割合及び水分量を合わせて表９に示す。Example 27
A water retention agent solution was prepared by mixing and dissolving ordinary salt, sodium polyphosphate (trade name “Rinsanen 35”, manufactured by Daiichi Kasei Co., Ltd.) and water at a mass ratio of 3.5: 3.7: 92.8. .
Skin and fat were removed from 20 kg of chicken thigh and cut into about 18 g per piece.
From the obtained fried chicken 6 pieces and a water retention agent solution 18 g were sealed in a state where air was accumulated in a polyethylene bag, and a mixer equipped with a rotating cylindrical tank with a blade (model “MG-40”, Tonichi Co., Ltd.) and mixed at 10 ° C. or lower for 40 minutes under the condition of 15 revolutions / minute.
The obtained fried chicken after mixing was transferred to a bowl, and 3 g of flour (trade name “T-156”, Showa Sangyo Co., Ltd.) was put into the bowl, mixed and adhered.
Next, 42.7 g of medium strength flour, 1.7 g of xanthan gum, and 55.6 g of water were sufficiently mixed to prepare a batter. Since the obtained batter was dusted, 4.0 g per piece was attached to the entire surface of the chicken for frying. Subsequently, 4.3 g of batter powder (registered trademark “Kore Dei”, manufactured by Nippon Flour Mills Co., Ltd.), 0.8 g of emulsifier (trade name “Poem J-0081HV”, manufactured by Riken Vitamin Co., Ltd.), 23.7 g of soybean oil, Monat gum (trade name “Monato Gum OB”, DSP Gokyo Food & Chemical Co., Ltd.) 0.3 g and water 71.0 g were sufficiently mixed to obtain an emulsified batter having a viscosity of 1200 cp as a second batter. The resulting emulsified batter was adhered to 3.5 g per fried chicken because the dust and batter adhered. Next, 5.0 g of bleeder powder (trade name “Mix # 11-69”, manufactured by Nisshin Foods Co., Ltd.) was attached to each fried chicken meat obtained.
Next, the oil was fried for 2 minutes and 30 seconds with a frying oil at 175 ° C., allowed to cool for 1 minute, then rapidly cooled to −35 ° C. for 1 hour, and frozen overnight at −18 ° C. to prepare fried chicken.
Six fried chicken pieces obtained were cooked in a microwave oven at 600 W for 1 minute and 30 seconds, then allowed to stand at 20 ° C. for 3 minutes, and the texture was evaluated using a specialized panel. The results are shown in Table 9. Table 9 shows the batter viscosity, the ratio of insoluble protein, and the amount of water.

実施例２８
第２のバッターとして、バッター粉（登録商標「これでい粉」、日本製粉社製）６．２ｇ、モナートガム(商品名「モナートガムOB」、DSP五協フード＆ケミカル社製)０．５ｇ及び水９３．３ｇを十分混合した粘度１３００ｃｐの水溶きバッターを用いた以外は、実施例２７と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表９に示す。Example 28
As the second batter, 6.2 g of batter powder (registered trademark “Kore Dei”, manufactured by Nippon Flour Mills Co., Ltd.), 0.5 g of monato gum (trade name “Monato Gum OB”, manufactured by DSP Gokyo Food & Chemical Co., Ltd.) and water A fried chicken was prepared and evaluated in the same manner as in Example 27 except that a water-soluble batter having a viscosity of 1300 cp mixed with 93.3 g was used. The results are shown in Table 9.

Figure 0005266422
Figure 0005266422

以上の実施例及び比較例の結果より、バッター中の塩化ナトリウム水溶液に不溶な小麦由来の蛋白質、水分量及びバッターの粘度のいずれか１つでも本発明に規定する範囲外の場合、更には、バッターに穀粉類及び澱粉類の何れも含まれない場合には、本発明の所望の効果が得られないことがわかる。   From the results of the above Examples and Comparative Examples, if any one of the protein derived from wheat, the amount of water and the viscosity of the batter that is insoluble in the sodium chloride aqueous solution in the batter is outside the range specified in the present invention, It can be seen that when the batter contains neither flour nor starch, the desired effect of the present invention cannot be obtained.

Claims (10)

バッターを含む衣材と、肉類又は魚介類からなる中具とを準備する工程(A)、
中具に前記衣材を付着させる工程(B)、
得られる衣材付中具を油ちょうする工程(C)、及び
油ちょう後の揚げ物を冷凍する工程(D)を含み、
前記バッターが、穀粉類及び澱粉類の少なくとも１種と、水とを含むバッター原料を混合したバッターであって、
塩化ナトリウム水溶液に不溶な小麦由来の蛋白質を、バッター原料に用いる、穀粉類、澱粉類、これらのいずれかを起源とする成分又はこれらの混合物からなる群より選択される粉状成分の全量を基準に５．３〜１３．０質量％含み、水分量を、バッター原料に用いる前記粉状成分１００質量部を基準に１２８．０質量部以下含み、バッター粘度が１５０００ｃｐ以上１６００００ｃｐ未満である、電子レンジ調理用冷凍揚げ物の製造方法。 A step of preparing a clothing material including a batter and a middle ingredient made of meat or seafood (A),
A step (B) of adhering the clothing material to a middle tool;
Including a step (C) of oiling the obtained clothing-equipped inner device, and a step (D) of freezing the fried food after the oiling,
The batter is a batter in which a batter raw material containing at least one kind of flours and starches and water is mixed,
Based on the total amount of flour-like ingredients selected from the group consisting of flour, starches, ingredients originating from any of these, or mixtures thereof, using wheat-derived protein insoluble in aqueous sodium chloride solution as batter raw material to include from 5.3 to 13.0 wt%, the water content, comprising the following 128.0 parts by weight based on the powder-like component 100 parts by weight used in the batter material, the batter viscosity of 160000cp less than or 15000 cP, electronic A method for producing frozen fried food for cooking in a range. 工程(A)において、更に保水剤溶液を準備し、工程(B)の前に、該保水剤溶液に前記中具を接触させて、中具を保水処理する工程を行う請求項１記載の製造方法。   The process according to claim 1, wherein in step (A), a water-retaining agent solution is further prepared, and before the step (B), the water-retaining treatment is performed by bringing the water-retaining agent solution into contact with the water-retaining agent solution. Method. 前記バッター原料が、小麦由来グルテン、増粘多糖類、油脂類及びこれらの混合物からなる群より選択される成分を含む請求項１又は２記載の製造方法。   The manufacturing method of Claim 1 or 2 in which the said batter raw material contains the component selected from the group which consists of wheat origin gluten, thickening polysaccharide, fats and oils, and these mixtures. 前記穀粉類が、中力粉を含む請求項１〜３のいずれかに記載の製造方法。   The manufacturing method in any one of Claims 1-3 in which the said flour contains medium force flour. 中具が肉類である場合、保水処理を、容器付混合機を用いて、所定の大きさにカットした複数の肉類を該容器付混合機の容器内において、前記保水剤溶液と混合することにより行う請求項２記載の製造方法。   When the filling is meat, the water retention treatment is performed by mixing a plurality of meats cut to a predetermined size with the water retention agent solution in the container of the container mixer with a container mixer. The manufacturing method of Claim 2 to perform. 中具が魚介類である場合、保水処理を、中具を前記保水剤溶液に浸漬することにより行う請求項２記載の製造方法。   The manufacturing method of Claim 2 which performs a water retention process by immersing a middle ingredient in the said water retention agent solution when a middle ingredient is seafood. 揚げ物がから揚げであって、衣材がブレッダーミックス粉を含む請求項１〜６のいずれかに記載の製造方法。   The manufacturing method according to any one of claims 1 to 6, wherein the deep-fried food is fried and the clothing material includes a blender mixed powder. 揚げ物がフライ類であって、衣材がパン粉を含む請求項１〜６のいずれかに記載の製造方法。   The manufacturing method according to any one of claims 1 to 6, wherein the deep-fried food is frying and the clothing material includes bread crumbs. 工程(B)において、前記バッターを中具に付着させた後、更に粘度８０００cp以下の乳化バッター又は水溶きバッターからなる第２のバッターを付着させることを特徴とする請求項１〜８のいずれかに記載の製造方法。   In the step (B), after the batter is attached to the inside tool, a second batter made of an emulsified batter having a viscosity of 8000 cp or less or a water-soluble batter is further attached. The manufacturing method as described. 請求項１〜９のいずれかに記載の製造方法により得られた電子レンジ調理用冷凍揚げ物。   A frozen fried food for cooking in a microwave oven obtained by the production method according to claim 1.
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